Time
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Prep: 10 minutes
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Cook: 10–12 minutes
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Total: ~20 minutes
🍽 Serves
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3–4
📝 INGREDIENTS
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2 cups broccoli florets
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1 large carrot, thinly sliced or julienned
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1½ cups mushrooms, sliced
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2 cloves garlic, minced
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1 tablespoon oil (canola, sesame, or olive)
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2 tablespoons soy sauce (low sodium)
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1 tablespoon oyster sauce (optional)
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¼ cup water or vegetable broth
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½ teaspoon black pepper
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Optional:
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½ teaspoon cornstarch (for thicker sauce)
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Sesame seeds or green onions for garnish
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👩🍳 STEP-BY-STEP INSTRUCTIONS
1️⃣ Prep vegetables
Wash and cut all vegetables evenly for quick cooking.
2️⃣ Heat pan
Heat a wok or large skillet over medium-high heat.
Add oil.
3️⃣ Cook garlic
Add garlic and stir for 10–15 seconds until fragrant.
4️⃣ Stir-fry vegetables
Add broccoli, carrots, and mushrooms.
Stir-fry 4–5 minutes until tender-crisp.
5️⃣ Add sauce
Mix soy sauce, oyster sauce, and water (and cornstarch if using).
Pour into pan and toss well.
6️⃣ Finish
Cook 1–2 minutes until sauce lightly coats vegetables.
Add black pepper. Garnish and serve.
🍽 SERVING IDEAS
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Over steamed rice
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With noodles
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As a side for chicken or fish
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With tofu for plant-based meal
❓ Q & A SECTION
❓ Can I make it oil-free?
Yes ✅
Sauté garlic and vegetables using vegetable broth or water.
❓ Can I add protein?
Absolutely:
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Tofu
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Shrimp
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Chicken strips
(Add protein first, remove, then add back.)
❓ How do I keep veggies crisp?
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High heat
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Don’t overcrowd pan
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Stir continuously
❓ Can I make it spicy?
Yes 🌶
Add chili flakes, chili oil, or sriracha.
❓ Is oyster sauce necessary?
No.
It adds depth, but soy sauce alone works fine.
❓ Is this Weight Watchers friendly?
Yes ✔
Low-point and veggie-packed.
Skip oil and oyster sauce for near-zero points.
❓ How long does it last?
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Fridge: 3 days
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Reheat quickly in pan
❓ Can I freeze it?
Not recommended ❌
Vegetables soften too much.
🔥 PRO TIPS
✔ Cut vegetables evenly
✔ Add broccoli first if very thick
✔ Sauce goes in last
✔ Taste before adding salt
🧠 NUTRITION (Approx.)
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Calories: ~120 per serving
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Fiber: High
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Fat: Low
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WW Points: Very low